KitchenAid Multiply 3PLY Stainless Steel 20 cm Frying Pan Skillet, PFAS Free, Triply, Multiclad, Induction Suitable, Oven Safe up to 220C, Silver

A pan without coating that truly teaches you how to cook. The KitchenAid Frying Pan Tri-Ply Stainless Steel ø 20 cm is no compromise - it’s a choice. A choice for crust, flavour, and full control over what happens in your pan. Because that golden-brown crust on your steak, that caramelisation on your mushrooms, that deep fond from which you’ll make a gravy you want to lick up - you only get that with Stainless Steel. No coating that wears off, no PFAS, no hassle. Just a pan that lasts for generations. Why this frying pan is different from the rest Many people automatically reach for a frying pan with a non-stick coating. Understandable. But if you want to cook seriously - and by that I mean really cook, with beautiful browning reactions, sauces directly in the pan, and a spatula you can actually use - then a Stainless Steel pan is the better choice. This KitchenAid will convince you from the first cook. * Tri-Ply construction - Stainless Steel exterior, aluminium core, Stainless Steel interior: heat spreads quickly and evenly to the edge. No cold spots, no hot spots. * PFAS-free and without coating - No chemical layer. Just pure steel. Good for you, good for your food, and you can confidently use a metal spatula. * Fond becomes gravy - That brown layer at the bottom of the pan? That’s flavour. Deglaze with some wine or broth and you have a sauce in two minutes that sounds like you’ve spent hours on it. * Suitable for all heat sources - Gas, electric, halogen, ceramic, and induction. No exceptions, no hassle. * Oven safe up to 220 °C - Start on the stove, finish in the oven. Handy for a steak you want to finish cooking or vegetables you want to roast. * Cool grip made of solid Stainless Steel - The cast handle stays cool while cooking, so you can confidently pick up the pan. Even when it’s full. * Pouring rim and measuring markings - Drip-free pouring thanks to the curved edge, and easy measuring with the markings inside the pan. * Seamless interior - No gaps, no weld seams, no places for bacteria or dirt to hide. The closed edge prevents corrosion. * Dishwasher safe - Ideal for those who don’t want to scrub for long after cooking. Just pop it in the dishwasher. Tri-Ply: the technology behind the flavour It sounds technical, but the principle is simple: three layers of material compressed into a pan that takes the best of Stainless Steel and aluminium. The aluminium core in the middle is the engine - aluminium conducts heat faster and more evenly than any other material. The Stainless Steel on the outside and inside provides structure, durability, and that lovely, neutral cooking surface where no flavours seep in. What you notice in practice? The pan heats up quickly and stays stable. You set it on medium heat and the temperature remains even, from the centre to the edge. That’s exactly what you need for a fried egg with crispy edges, or for mushrooms that really brown instead of steaming in their own moisture. And if you’re cooking with induction: the induction base of high-quality steel reacts directly and efficiently. The size of 20 cm is deliberately chosen for those moments when you don’t need a large pan. One portion, a small dish, or that one perfect steak for yourself - this is the pan you reach for when you want to prepare something quickly without feeling like you’re making a mess of half the kitchen. Cooking without coating: here’s how to do it A Stainless Steel pan requires a slightly different approach than a non-stick pan - but once you get the hang of it, you’ll never want to go back. The secret lies in the temperature and the fat. First, heat the pan well on medium heat (do the water droplet test: a droplet of water should dance and evaporate), then add your butter or oil and wait until it starts to shimmer. Then add your steak, egg, or vegetables - and then it cooks. Really cooks. The beauty of Stainless Steel is that you make no compromises. You simply grab the metal spatula, scrape the bottom of the pan after cooking for those tasty bits, and make a gravy that steals the show. That’s cooking as it’s meant to be: straightforward, straight to the result. And afterwards? Just pop it in the dishwasher, or rinse it off with warm water and you’re done. No coating to treat carefully, no ban on metal utensils, no ten-rule instructions. Just a pan that does its job and cleans up nicely afterwards. 💡 Cookinglife Tip: Always cook your meat at room temperature - take it out of the fridge 20 minutes before cooking. Combined with a well-preheated Stainless Steel pan, you’ll get that perfect crust you expect at a restaurant. Deglaze the pan after cooking with a splash of red wine or beef broth, scrape the bottom with a wooden spoon, and let it reduce. Gravy in less than three minutes. Specifications * Collection: Tri-Ply Stainless Steel * Type: Frying pan without non-stick coating * Material: Tri-Ply Stainless Steel with aluminium core * Diameter: 20 cm * Total length (including handle): 379 mm * Height:

MultiPly stainless steel: Heavy gauge stainless steel body with aluminum core for fast, even heating Heavy gauge stainless steel induction base with aluminium core: For quick and even heat distribution Durable curved edge: For easy drip-free pouring Sealed edge: To prevent corrosion and ensure durability Easy to use: Stay-cool stainless steel handles for a comfortable, secure grip and interior measurement markings Easy cleaning: Dishwasher safe, seamless stainless steel interior Suitable for all hobs, including induction Oven safe up to 220°C: Allows you to transfer dishes from the stovetop to the oven Tempered glass lids to monitor your meal without lifting the lid